Yield: 4 servings
|25 grams||Butter; (1oz)|
|1 tablespoon||Olive oil|
|1 \N||Red onion; finely chopped|
|1 \N||Clove garlic; finely chopped|
|1 \N||250 gram pac Gallo carnaroli short grain rice|
|1 \N||40 grams pac porcini mushrooms; rehydrated as per|
|\N \N||; pack instructions|
|150 millilitres||Sherry/marsala; ( 1/4 pint)|
|1 \N||Vegetable stock cube; made up with 600ml|
|\N \N||; (1 pint) of water|
|2 tablespoons||Fresh parsley; finely chopped|
|2 tablespoons||Fresh basil; finely chopped|
|25 grams||Fresh parmesan shavings; (1oz)|
Melt the butter with the oil, add the onion and garlic, cook until softened.
Add the rice and cook for 1 minute.
Pour in the mushrooms and cook for a further minute.
Add the sherry/marsala and cook for 5 minutes.
Add the vegetable stock and cook for 30 minutes without the lid on or until most of the liquid is absorbed. Gently stir in half of the fresh parsley and all of the fresh basil.
Sprinkle over the remaining parsley and top with the parmesan shavings.
Converted by MC_Buster.
NOTES : The porcini mushrooms add an exotic flavour to this risotto.
Converted by MM_Buster v2.0l.